The 10 Best Barbecue Joints in NYC for Takeout and Delivery
Devour pounds of smoked meat from the comfort of home.
While New York is no Texas, North Carolina, or Kansas City, it’s still become a barbecue destination in its own right -- with exceptional outlets for regional barbecue styles of America available all over town.
But with the COVID lockdown still in effect and social distancing our current way of life, it looks like it might be a while until we can sit at communal tables again to share heaping plates of ribs and smoked brisket. So until then, continue to stay home whenever possible and order some takeout and delivery instead from some of New York’s best barbecue establishments that are still open for business.
Pitmaster Tyson Ho’s East Williamsburg/Bushwick spot, Arrogant Swine, was the first restaurant in New York to offer North Carolina-style barbecue (whole hog or pork shoulder). An order of the whole hog here is half a pound of pulled pork seasoned with a vinegar pepper sauce with just the right balance of a sweet and sour flavor. The other specialty is the Western North Carolina outside brown, or pork shoulder, cut into chunks and served with a tomato-based dip. And with plenty of side options, be sure to add on an order of their popular mac & cheese pressed in a waffle iron. Recently reopened for takeout only, Arrogant Swine is also offering new menu specials like garlic fries, Malaysian Chinese fried chicken on a coconut waffle, and smoked Chinese barbecue pork.
How to order: Takeout counter at restaurant, call 718-791-3842 or check IG for business hours as they may vary by day
Still one of the most buzzed-about barbecue places in both the city and Harlem (the original opened in Syracuse in the ‘80s, and there’s another location in Gowanus), Dinosaur Bar-B-Que doesn’t look to one single region for inspiration. It instead combines different flavor profiles for tender beef brisket, juicy pork ribs coated in a sweet sauce, and the restaurant's real standout item: spice-rubbed, pit-smoked, char-grilled barbecue chicken wings. If you’re looking to make it a date night, even with yourself, go for the sweetheart deal for two that comes with a full rack of ribs and four homemade sides.
How to order: Brooklyn via website, Harlem via website
Translating into “fat pig” in German, this popular Williamsburg spot serves by-the-pound smoked meats that’s one part Central Texas, and another part New York deli. An order of their black angus beef brisket comes with half a pound of delicious, slow-smoked meat coated in a house-made dry rub and their renowned burnt end baked beans is made with pork and beef that’s slowly cooked in beans overnight. With items usually selling out quickly, be sure to check their Instagram for any menu changes or specials of the day.
How to order: Via Caviar, Seamless
Located in Gowanus, Fletcher’s doesn’t focus on a specific regionality of American barbecue. Instead, they fire up their own style that’s centered on wood-fire cooking with flavor profiles inspired by their home borough of Brooklyn and beyond. Their barbecue sauces, pickles, and spice rubs are made daily in-house, and Fletcher’s churns out equally great pulled pork, chopped brisket sandwiches, and hot links of spicy Italian sausage. The pork rib tips are a treat, and the dry-rubbed St. Louis pork ribs are a must-try. Add on a side of waffle fries and finish hard with an order of their popular banana pudding.
How to order: Via Caviar, DoorDash, Grubhub, Seamless
Long Island City
Josh Bowen’s ode to his hometown of Kansas City and its style of slow-cooked barbecue is probably as no-frills as New York barbecue gets. Located in Long Island City, John Brown Smokehouse offers platters of meat by the pound, ranging from pork to turkey, in addition to salads, sides, and speciality sandwiches like the John Brown reuben with house-cured pastrami and the Pollo Gregorio with chopped chicken, onions, and peppers. But what you’re really here for are the burnt ends, a Kansas City specialty.
How to order: In person at restaurant, call 347-617-1120, or pre-order at firstname.lastname@example.org
Hill Country Barbecue Market specializes in Central Texas barbecue with meats smoked in post oak wood from the Lone Star State. Along with the traditional wood, this popular Flatiron spot combines high-quality meat and a simple dry rub with low and slow cooking that especially results in a super fatty and moist brisket. Beef up your brisket order with pork ribs, Kreuz sausages flown in directly from Lockhart, Texas, or one of three newly added chicken sandwich options -- the Chickwich, Ragin’wich, and Ranchwich. And if your weekdays are in need of a finger lickin’ upgrade, go for their new Weekender package that includes 10 pounds of different meats, Martin’s buns, coleslaw, and more -- available seven days a week.
How to order: Via website
Industry City, Red Hook
It's pretty safe to say that Billy Durney of Hometown Bar-B-Que is New York's current 'cue king. With locations in Red Hook and Industry City, Durney’s spots serve up Brooklyn-style barbecue (true to the namesake), that utilize southern cooking techniques reflecting the diverse flavor profiles found in Durney’s home borough. Vietnamese wings, Caribbean jerk baby back ribs, Oaxacan-style tacos and fried Korean sticky ribs are just some of the items to enjoy along with Texas-style brisket, pulled pork, collard greens, and Hometown slaw.
How to order: Via website
Run by husband-and-wife owners Jeff Lutonsky and Meghan Love, Mable’s Smokehouse is an authentic roadside barbecue restaurant named after Lutonsky’s grandma, who he grew up cooking with at his mom’s restaurant in Oklahoma. At Mable’s, the popular sliced brisket is lean with just the right amount of fat, and smoky to the point where sauce is not required (though the tangy but sweet house sauce with vinegar is quite good). The tender St. Louis-style ribs are also a must, and arrive actually falling off the bone and brushed with just enough house sauce. Top it all off with Frito pie or the country stew with cornbread.
How to order: Call 718-218-6655 for takeout, order delivery via Caviar, Grubhub, Seamless
East Village, West Village, Upper East Side
With locations in the East Village, West Village, and Upper East Side, Mighty Quinn’s unites the barbecue traditions of both Texas and the Carolinas. Pitmaster Hugh Mangum’s quest for the ultimate harmony between smoke, flavor, and time shines in his menu that includes all of the staples like brisket, pulled pork, and slow-smoked chicken. And if you’re looking to sit down for a meal of Mighty Quinn’s barbecue with a loved one across the country, items like the burnt ends, giant brontosaurus ribs, and more, are available for nationwide shipping so you can sync up on Zoom to enjoy it together.
How to order: Via website, or Goldbelly for nationwide shipping
Morgan’s Brooklyn Barbecue is rooted in the art of Texas-style barbecue with Texas-sized love. Smoked low and slow in fire-burning pits, start with an order of their holy trinity: brisket, pork ribs, and house-smoked sausage. Then add a regional Lone Star classic like catfish tacos or not-to-be-missed house creations like the brisket nachos topped with pinto beans, melted cheese, sour cream, scallion, and pico de gallo. If you’re still hungry for more (we don’t blame ya), save room for a fried chicken platter or five different types of mac & cheese to choose from including old school, cheeseburger, and truffle. And for dessert there’s bourbon pecan pie, fried oreos, or if you’re anything like us, candied bacon works, too.
How to order: Call 718-622-2224 for takeout, order delivery via Caviar, DoorDash, Seamless, Uber Eats
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